Chocolate Marble Cheesecake

"If you like cheesecake that's creamy, yummy as well as very easy to make you'll love this! You'll need a 9" spring form pan. Chef's Tip: The cake has to chill in the fridge for at least 4 hours before serving, so plan ahead."
 
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Ready In:
1hr 20mins
Ingredients:
10
Yields:
1 cheesecake
Serves:
6
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ingredients

  • Chocolate Crumb Crust

  • 1 (8 ounce) package chocolate wafers
  • 2 tablespoons apricot jam, melted
  • Filling

  • 1 cup ricotta cheese
  • 4 egg whites
  • 2 (8 ounce) packages cream cheese
  • 34 cup granulated sugar, plus 2 tbsp
  • 1 tablespoon flour
  • 1 teaspoon vanilla
  • 14 cup cocoa powder
  • 1 teaspoon almond extract
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directions

  • Preheat oven to 350 degrees.
  • Place ricotta in a food processor and blend till creamy.
  • Add the egg whites and blend until smooth.
  • Add cream cheese, sugar, flour and vanilla. Process until smooth.
  • Transfer half of the filling to another bowl and stir in the cocoa and almond extract and blend until well combined.
  • Add an additional 2 tablespoons sugar.
  • PREPARE THE CRUST:

  • Place a few wafer cookies in processor and pulse until finely ground.
  • Repeat with more cookies a few at a time.
  • Spray a 9" spring form pan with no-stick spray on the bottom and up the sides. Set aside.
  • In a medium bowl stir together the crumbs and melted jam until well combined.
  • Using your fingers lightly press the crumbs and melted jam into the bottom and about 2" up the sides of the pan.
  • Bake crust at 350 degrees for 8 minutes.
  • Remove from the oven and set aside.
  • Increase oven temperature to 375 degrees.
  • Pour 1/2 of of each filling into the crust.
  • Using a spatula gently swirl the two fillings to create a "marble" look.
  • Bake at 375 for 35-40 minutes or until a knife inserted in the center comes out clean.
  • Remove from oven and cool for 15 minutes without unsnapping the hinge. Loosen the crust slightly from the sides of the pan.
  • Then cool for another 30 minutes.
  • Unsnap the sides of the pan and cool on the counter completely to the touch.
  • Place in the fridge for at least 4 hours before serving.
  • Garnish top with additional fine chocolate wafer crumbs or dark chocolate shavings.

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RECIPE SUBMITTED BY

<p>I have been a gourmet cook for over 40 years. In the mid 70's I owned and operated my own gourmet bistro in Connecticut called Le Petit Gourmet and also provided a catering service for upscale clientele. <br /> <br /> I always had an entrepreneurial soul and was a front runner in developing frozen gourmet dinners. Because of a divorce, I didn't follow through which probably would have made me a very rich lady today. <br /> <br />In 1994, I founded the South Coast Gourmet Club in Florida, The South Shore Gourmet Club in Massachusetts and also the Chef Buddies Club.</p> <p>In 2012, I was chosen as one of the 100 amateur chefs out of the 50,000 who competed nationwide, to appear on Season 3 of Master Chef on ABC. &nbsp;I didn't make it through but it was an unforgettable experience.&nbsp;</p>
 
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